*1/2 cup of sugar can be used has an
alternative for honey. Directions: Preheat oven to 350f.In a large bowl, mix together the honey and yogurt.Once the mixture is smooth, add in the eggs, vanilla, salt, and cornstarch. Combine until smooth.Pour the filling into the crust in a 9 inch springform pan, and bake for at least 35 minutes or until the cheesecake is only slightly jiggly in the center.Let the cheesecake cool at room temperature. Let chill for 2-3 hours in the fridge or until ready to serve.***NOTES*** Hung curd is also known as Greek yogurt. It can be used here. If you don't have cornstarch, used all purpose flour as an alternative.

Ingredients:
- 2 tbs rice flour
- 2 tbs besan
- 1 tbs madia/all purpose flour
- 1/2 tsp Nigella seeds
-1/4 tsp tumeric powder
- Salt, to taste
- Ginger paste - 1/2 tsp
- Pinch of sugar, to taste
- Chili powder - 1/2 tsp, or more to taste
- Oil, as needed
- 1 pound fresh, mature spinach (coarsely chopped)
- Water, as neededDirections:In a large bowl, stir all of the ingredients expect the oil and spinach well. Add the spinach to the mixture and fold in the spinach. Heat the oil in a frying pan or enough to have a depth 1/8 of an inch. Drop heaping tablespoonfuls of the spinach batter into the pan. Spread the spinach batter slightly with the back of the spoon. Fry the fritters until crisp and browned, about 2-3 minutes on each side. Drain the fritters and serve hot with rice. Enjoy.

Ingredients: 3 large ripe mangoes, diced Directions: Preheat your oven to 175°F. Line your baking trays with parchment papers. Add the diced mangoes to a food processor or blender. Puree the mangoes until smooth. Spread and divide the mangoes puree evenly between the prepared baking trays. It should be about 1/8 inch thick. Place the baking tray in the oven. Bake the puree in the oven for around 3 to 4 hours or until fully dried. Remove from the oven and cut it into strips. Roll in parchment papers, if wanted. You will know it is done when you can peel the puree (leather) of the parchment papers and the puree feels dry to the touch and pliable. If the bottom side of the puree (leather) is still wet, flip the puree over and continue drying them in the oven until the are dried. Store the leather in an airtight container. It would keep good at room temperature for a few days. This can also be kept in the refrigerator for few weeks to a month, if not eaten quickly. ***TIPS*** The time will dep…

Ingredients: Ural Dal - 2 Cup Salt - A pinch Nigella seeds (if wanted) - 1/2 tsp Water - as needed (use little as possible) Directions: Wash the dal and soak it overnight or for 5-6 hours. Preheat your oven to the lowest temperature possible. Grind the dal with little water as possible. Add salt. You will probably need around 1-2 tablespoons of water. Don't add too much water or you will end up with a thin batter that will cause flat boris. It would not hold it trademark shape. Line your baking tray with parchment paper or spray your baking tray with oil. Using your hands, scoop out very small ball of the dal batter and place on the baking tray. Repeat till you use up all of the batter and there is no more room left in the baking tray for any more. Remember to leave a little bit of a space between the boris. Place the baking tray in the oven. Bake the boris in the oven for around 4 to 5 hours. The time will depended on the consistency of the batter and your oven's temperature. Keep…